Usuba
Ginger and Coconut Oil Cookies
Crispy ginger cookies with tender coconut oil. A combination of wheat and oat flour gives the cookies an interesting texture, while frozen ginger provides a smooth flavor without unpleasant fibers.
- Total
- 45 min
- Standard serving
- 83.1 g
Ingredients
Total 7
Instructions
- 1
Step 1
Peel fresh ginger and freeze it. Frozen root will not break apart into fibers when added to the dough and will ensure even flavor distribution.
- 2
Step 2
Mix wheat flour, oat flour, sugar syrup, coconut oil, grated frozen ginger, spices and baking soda. The dough should be uniform and well-kneaded.
Place the dough in an airtight container or bag and refrigerate for 30 minutes.
- 3
Step 3
Take the dough out of the refrigerator, roll it out into a sheet and cut out cookies of the desired shape.
- 4
Step 4
Bake the cookies in a preheated oven at 180 degrees for 8–10 minutes until golden brown.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
